Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and slice zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon.

Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), a pinch of salt, and pepper. Roast on top rack until tender and lightly browned, 12-14 minutes.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add panko and cook, stirring constantly, until golden brown, 2-4 minutes.

Turn off heat; transfer to a small bowl and stir in a pinch of salt, pepper, and as much lemon zest as you like. Wipe out pan.

Heat a drizzle of olive oil in pan used for panko over medium heat. Add orzo and cook, stirring, until orzo is toasted and golden, 1-2 minutes.

Stir in Vidalia onion paste, remaining garlic powder, and 2 cups water (4 cups for 4 servings). Bring to a boil, then reduce to a low simmer. Simmer, stirring occasionally, until orzo is al dente, 8-10 minutes.

Stir in cream sauce base and cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes.

Remove from heat; stir in half the roasted zucchini and tomatoes and 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired. TIP: Orzotto should be the consistency of risotto! If it seems too thick, stir in a splash of water.

In a large bowl, whisk together 1 TBSP olive oil, ½ tsp sugar, juice from one lemon wedge, a pinch of salt, and pepper (for 4 servings, use 2 TBSP olive oil, 1 tsp sugar, and juice from two wedges).

Add arugula and almonds; toss to coat.

Divide orzotto between shallow bowls; divide salad between separate bowls. Top orzotto with remaining roasted zucchini and tomatoes and panko. Serve with remaining lemon wedges on the side.